Deviled Eggs Three Ways

Deviled Eggs Three Ways

Deviled Eggs Three Ways

Servings:*

24 halves

Ingredients

  • 12 large eggs
  • ¼ cup mayonnaise
  • ¼ teaspoons kosher salt
  • 1 tablespoon Dijon mustard
  • 3 teaspoons minced cornichons
  • 3 teaspoons minced capers
  • 1 heaping tablespoon grainy mustard
  • 2 slices bacon, cooked and crumbled
  • 2 teaspoons minced chives
  • 1 tablespoon wasabi sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon black sesame seeds

Directions

  1. Arrange eggs in single layer in large saucepan.

  2. Add enough water to cover eggs by about 1 inch.

  3. Cover and quickly bring to a full rolling boil; turn off heat. Remove pan from burner to prevent further boiling.

  4. Let eggs stand covered in hot water for 15 minutes.

  5. Drain; immediately place in ice water until cooled (about 10 minutes).

  6. Crack eggs by tapping them gently all over. Roll eggs between hands to loosen shell; peel starting at large end. Hold under cold running water to help remove shell.

  7. Cut eggs in half lengthwise; scoop yolks into a medium bowl.

  8. Mash yolks with a fork or pastry blender until fine.

  9. Stir in mayonnaise and salt.

  10. Divide yolk mixture into 3 equal parts.

  11. Divide yolk mixture into 3 equal parts.

Chef’s tip

French Style: To one part of yolk mixture, add Dijon mustard, cornichons and capers. Spoon or pipe mixture into 8 egg halves.
Garnish with minced chives.

Bacon & Eggs: To one part of yolk mixture, add grainy mustard and some bacon pieces. Spoon or pipe mixture into 8 egg halves. Garnish with bacon crumbles.

Lemon Wasabi: To one part of yolk mixture, add wasabi sauce and lemon juice. Spoon or pipe mixture into 8 egg halves. Garnish with black sesame seeds.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.